Pudding club millionaire pots

A variation on a theme of chocolate pots…

Pudding club millionaire chocolate pots

These quantities made 4 large Ikea ramekins, which was a whole lotta pudding. I’m sure the same quantities would make at least 6 Gu ramekins and maybe 10 shot glasses / espresso cups and still feel like pudding was had.

It was a very simple recipe, which benefitted from fridge stages at each layer, so definitely need making the day ahead.

The biscuit layer is an entire packet of Oreos blitzed, with about 50gr melted butter stirred through. Pack into the bottom of the ramekins and fridge. I intended to use Bourbon biscuits, but there weren’t any in Sainsbury’s when I went.

The caramel layer is an entire tin of Nestlé caramel from the condensed milk aisle, which comes in a handy 397g serving. Put the can in a bowl of warm water before opening it to make it easy to pour / serve and help you get more out of the tin.

The chocolate ganache layer is a mix of dark and milk chocolate – about 100gr each – and an equal amount of cream. Boil the cream, add the broken chocolate, stir until well melted and pour over the top.

A friend on facebook saw the picture and estimated each serving at over 1,000 calories. I’ve just run the ingredients through MyFitnessPal and she was highly accurate. This recipe divided by 4 clocks in at 1223 calories each.   Try and get it to 6, 8, or 10 portions for a far more sensible serving!

Disaster cakes

Preheat an oven to… what was it last time? I think I did it at 180 but I can’t remember if that was too high or too low? Try 160 just to be on the safe side

Weigh three eggs, and add the same weight of fat, self raising flour and sugar to a bowl. I use vegetable oil to save having to faff with getting butter to room temperature without melting it, at a fraction of the cost and without too much taste compromise. I was supposed to be using caster sugar but somehow someone put granulated in the caster pot last time it was refilled so I suppose that will have to do.

Zest a lemon – cripes, that one’s in a bit of a state, oh well, it’s what we have. Joe Public won’t be able to taste it by the time it’s cooked – into the mix and stir until well incorporated.

Spoon the batter into 12 cake cases, realising towards the end that whilst this mix usually does 12 easily, this time it looks a bit hit and miss and there’s only really enough for 9. Oh well, the first six were a bit over full and will probably spill in the oven so I can spoon two tea spoons out of those into the remaining cases. Oh drats, the case came away with the batter and now there’s bits of cake mix all over the tin. That will be a bugger to get off later.

Cook for I dunno 15 minutes? 20?  Check they’re not burning after 20 but they’re nowhere near done so turn the oven down, or maybe up? after that and put them back in. They’re done when a skewer – where the heck have all my skewers gone? Oh there they are – comes out clean.

Leave to cool while you watch Only Connect.

Put a pointy nozzle in a disposable piping bag and place inside cocktail shaker. Spoon in a few dollops of home made lemon curd. Pff, yes of course shop bought will do. Pipe the curd directly into the centre of the cupcakes with a firm pressure and oh god there’s lemon curd everywhere, all over my hands, oozing over the top of the bag, and out around the nozzle instead of through the hole at the end.

Neatly use a teaspoon to cut holes in the remaining unruined cakes and spoon the curd in before placing the top of the cake back on and hoping the crumbs don’t make too much of a mess.

Juice the lemon you zested earlier and add icing sugar to make a fruit icing. Not that much icing sugar you dolt! Eek, this is very firm, it won’t spread at all. Oh, well, it will be fine. Normally it’s too runny anyway. Spoon the icing over the cakes taking care not to… oh… the bit you cut out might come away a bit. Yes, there will be a horrid mix of icing and crumbs and it will look awful.

Garnish with jelly lemon slices, which for no good reason are not on sale in Sainsburys any more and don’t seem to be found for love nor money anywhere other than Evil Amazon. These jelly lemon slices were actually ordered before the summer holidays and have been sitting in my pigeonhole for six weeks, but they don’t seem particularly harmed and are still well within their date so meh.

Select six of the least worst looking cakey horrors and pack them in a box for work tomorrow.

Disaster cakes

Pudding club: sticky toffee pudding

I last made this some years ago, when Simon Hopkinson’s cookery programme was on TV. But it seems I didn’t write about it at the time, so here’s a quick post to put things right.

I made it exactly as per this BBC recipe.

It’s a truly delicious recipe – as you’d expect for something that includes over a pint of cream and most of a block of butter, along with a variety of interesting types of sugar, one of which I’d never used till the recipe sent me hunting for it.

The recipe says “serves 4” but even someone as sceptical of serving sizes as I am would think this recipe comfortably feeds 6.

Sticky toffee pudding for tomorrow's pudding club. Two toffee sauces for assembly.

The other reason this one sticks in the mind is that two years ago when I made it and photographed it and put it on Flickr, some wazzocky company took me to task for using the phrase “pudding club” in the description because they thought they owned it. Fools!